The éraflage is the action consisting, after the Vendange, to separate the grains from Raisin of the raid, green peduncular support and ligneous family which structure and supports the bunch. If one lets macerate the bunch, it gives to the grape juice a herbaceous taste. The éraflage is not practiced systematically. Certain vinificators thus choose to let macerate the whole bunches of grapes. This practice generally produces more structured and more tannic wines, which often require to be preserved a few years before opening. The wines resulting from a partial or total éraflage gain in " rondeur" and are often of more immediate tasting.

The Machine to gather the grapes, which by agitation of the vine stocks tears off the grapes from them, carries out a éraflage de facto .